Swiss Style Recipes by Riddle Barbara

Author:Riddle, Barbara
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-11-05T16:00:00+00:00

17 – Cheese Roesti

Many people consider Roesti to be Switzerland’s national dish. This is just one of a large group of variations. You want a large sized potato cake that’s crispy but light outside, with soft potato inside.

Makes 6 Servings

Cooking + Prep Time: 1 hour 15 minutes + 8 hours refrigeration time

Ingredients: • 6 peeled, cubed potatoes, large

• 2 x 14 1/2-oz. cans of broth, chicken

• 3 tbsp. of oil, olive

• 3 tbsp. of butter, unsalted

• 1 diced onion, large

• 1 cup of mushrooms, sliced

• Kosher salt ground pepper, as desired

• 8 oz. of Swiss cheese, grated

Instructions:

1. Place the potatoes and chicken broth in a large pot. Add sufficient water to completely cover the potatoes.

2. Bring pot to boil. Cook till the potatoes are tender-firm, taking 13-15 minutes or so.

3. Drain the potatoes and transfer them to a bowl. Refrigerate overnight till chilled.

4. Preheat the oven to 400F.

5. Grate the potatoes and discard skin or lumps that won’t pass through grater.

6. Heat butter and oil in oven-proof, large skillet on med-high. Sauté the mushrooms and onions in hot mixture till soft. Don’t let them brown.

7. Stir the potatoes into the skillet. Season mixture as desired. Gently stir. Shape into one largesized potato cake in skillet.

8. Cook potato cake till base has browned, about five to 10 minutes. Then place large plate on top of skillet and turn skillet upside-down, removing cake from pan.

9. Slide the potato cake with the brown side facing up back into the skillet. Cook till other side is also browned. Sprinkle Swiss cheese on top of potato cake.

10. Bake in 400F oven till cheese has melted and has started browning, usually 15-20 minutes or so. Cool for 8-10 minutes in skillet and serve.

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